Gluten Free Chicken & Cheese Enchiladas!

With just a few ingredients and about thirty minutes of your time, dinner is in the oven.  A guaranteed winner devoid of eye rolls, you may find yourself in a fight for the last enchilada!

Here’s What You Will Need:

 12-14 Corn Tortillas (depending on your casserole dish and how chubby you make each enchilada)

1 C. Shredded Monterey Jack Cheese

1 C. Shredded Cheddar Cheese, plus 1 more cup reserved (See the Time Saver Tip)

1 Pound Boneless, Skinless Chicken Tenders or strips (Why Tenders? Because they cook faster)

1 Can Tomato Sauce (15 ounces)

1 Can Gluten Free Cream of Chicken Soup (Health Valley Organic makes one)

1/4 C. Chili Powder (That’s 4 T.)

Salt, to taste

Time Saver Tip:  Buy the shredded Monterey Jack/Cheddar Blend at the store.

Preheat the oven to 350 degrees and lightly grease a large casserole dish (mine shown is 9 x 13 inches).

In a lightly greased large skillet, cook the chicken over medium heat until cooked through.  I lightly salt both sides of the chicken as it’s cooking.


Allow those chicken tenders to cool while you mix up the sauce.


Whisk together the tomato sauce, gluten free cream of chicken soup, and chili powder.  This will make about 4 C. of sauce.


Warm up your stack of tortillas in the microwave – about a minute to make them pliable so they won’t break while rolling.

Coat the bottom of the prepared casserole dish with 1/3 of the sauce mixture.  No need to go crazy measuring – just eye ball it.

Either chop or shred the chicken into small pieces.

Now you are ready to start assembling the enchiladas!

Working one at at time, sprinkle cheese on one end of the tortilla, add chicken, and roll.  Place seam side down in the prepared saucy casserole dish.  Continue until you can fit no more.  It’s as easy as one, two, three!

IMG_5894 IMG_5896


Pour the remaining sauce mixture over the rolled tortillas and sprinkle with the reserved cheese.  Cover with foil and bake for 30 minutes in a preheated oven.  I recommend lightly spraying the underside of the foil with Original Pam Spray (or other gluten free non-stick spray) so that it won’t stick to the top of your tasty enchiladas.

Allow them to rest for ten minutes before serving with sour cream and avocado.


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